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shepherds pie with ground beef and cheese in a skillet
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4.13 from 8 votes

Keto Shepherd's Pie (with Cauliflower Mash)

This Shepherd's Pie recipe is made with a deliciously creamy mashed cauliflower that tastes amazing!! No one will know this version is 100% keto-friendly and low carb, it's THAT good.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 317kcal
Author: Kasey Trenum

Ingredients

Meat Filling

  • 2 tablespoons olive oil
  • ½ medium onion diced
  • 3 garlic cloves minced
  • 2 celery stalks diced
  • 1 ½ pounds ground beef
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ¾ tablespoon red wine vinegar
  • ¾ teaspoon dried rosemary leaves
  • ½ teaspoon dried thyme leaves

Topping for Shepherds Pie

  • ¾ cup shredded cheddar cheese packed
  • 1/4 tsp paprika
  • Fresh parsley for garnishing

Mashed Cauliflower

  • 1 medium cauliflower cut into florets
  • 3 tbsp butter melted
  • 1 garlic clove minced
  • 2 TBS heavy cream
  • 1 TBS cream cheese softened
  • 2 TBS shredded Parm cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 400° F.
  • Wash and chop the cauliflower into florets then dry. Steam for approx 10-12 minutes until tender.
  • Meanwhile, add onion, garlic, and celery to a cast iron skillet in 1 TBS olive oil and saute until tender. Add ground beef, brown, then drain. Add back to the skillet, then add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes until the liquid has been mostly absorbed.
  • To make the mashed cauliflower:
    In a bowl or the pot used to steam the cauliflower, add the melted butter, minced garlic clove, heavy whipping cream, cream cheese, parm cheese, and salt and pepper. Then use an immersion blender or standing blender to combine.
  • Spread the mashed cauliflower on top of the meat mixture and bake for 10 minutes.
  • Sprinkle the cheddar cheese and paprika on top and bake for 10 more minutes or until cheese has melted. Remove from the oven and sprinkle the paprika and fresh parsley on top for garnish. Serve hot!

Notes

This pie is best made in a cast iron skillet. If you don't have one, you can use a regular oven-proof skillet. (The skillet I used is 10.25")
 

Nutrition

Calories: 317kcal | Carbohydrates: 6g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 592mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 37mg | Calcium: 132mg | Iron: 3mg